Shrimp Cocktail Recipe

Prepare poaching liquid

In a large pot, combine 1600 ml water, 2 tablespoons kosher salt, juice of half the lemon, the spent lemon half, 2 bay leaves and 10 peppercorns. Bring to a rolling simmer over high heat (do not let it reach a vigorous boil).

Poach shrimp

Once the liquid is simmering, reduce heat so it is gently simmering and add the shrimp in a single layer. Cook until shrimp are opaque, pink, and curl into a loose C — about 2 to 3 minutes depending on size. Do not overcook.

Shock shrimp

While the shrimp cook, fill a large bowl with 4 cups of ice and cold water. As soon as shrimp are done, use a slotted spoon to transfer them immediately into the ice bath to stop cooking. Chill for 5 minutes until very cold.

Drain and chill

Remove shrimp from the ice bath, drain well on a paper towel-lined tray, pat dry, and refrigerate covered until ready to serve (can be held up to 24 hours). Squeeze remaining lemon half over the chilled shrimp just before serving for extra brightness.

In a medium bowl, combine 3 tablespoons ketchup, 2 teaspoons prepared horseradish, 1 tablespoon fresh lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, 1 teaspoon smoked paprika, 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Whisk until smooth and taste; adjust horseradish for heat, lemon for brightness, and hot sauce for spiciness. Chill in the refrigerator for at least 15 minutes to let flavors meld.

Fill a serving bowl or platter with 6 cups of crushed ice. Arrange chilled shrimp around or on top of the ice with tails facing outward for easier picking.

Place cocktail sauce in a small bowl or ramekin in the center. Garnish with lemon wedges and sprinkle chopped parsley over the shrimp if using. Serve immediately so shrimp stay cold.